Preheat broiler. Place peppers under broiler and cook until skin is blackened (about 5 minutes per side). Remove and put in brown paper bag until cool to touch. Remove skin and seeds and chop peppers. Set aside. In a sauté pan, heat olive oil and sauté onions until translucent (about 4 minutes). In the last minute add garlic. Put the squash,potatoes, peppers and onions into a crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat over night. In a food processor puree soup until smooth, and return to pot. Add more Lodo Red Adobo if desired and salt and pepper to taste. Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions.
For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.